Chicken Peanut Perloo

Name: Chicken Peanut Perloo
Ingredients: 3 tablespoons peanut oil; 6 chicken thighs, skin on, bone in; 1 teaspoon salt; 1/2 teaspoon freshly ground pepper; 1/2 pound Smoked Bacon; 1 cup onion, diced; 3 cloves garlic, minced; 1 cup Carolina Gold rice or other long-grain white rice; 1/4 cup roasted peanuts, chopped; 1/2 cup tomato, finely chopped; 2 cups chicken stock; 1 bay leaf; 1/2 cup fresh Italian flat-leaf parsley, chopped; 4 sprigs thyme

14 ingredients

13 steps

Ingredients

3 tablespoons peanut oil
6 chicken thighs, skin on, bone in
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 pound Smoked Bacon
1 cup onion, diced
3 cloves garlic, minced
1 cup Carolina Gold rice or other long-grain white rice
1/4 cup roasted peanuts, chopped
1/2 cup tomato, finely chopped
2 cups chicken stock
1 bay leaf
1/2 cup fresh Italian flat-leaf parsley, chopped
4 sprigs thyme

Directions

1

Preheat the oven to 325.
2

Heat the oil over medium-high heat in a large Dutch oven or casserole dish.
3

Season the chicken with salt and pepper.
4

Saute in the oil until the chicken is golden brown on each side.
5

Remove the chicken from the pan.
6

In the remaining fat, cook the bacon until done.
7

Add the onions and sweat until the onions are translucent, without too much color.
8

Add the garlic and saute for 1 minute.
9

Add the rice and peanuts and mix to coat well.
10

Add the tomatoes, chicken stock, bay leaf, minced parsley, and thyme and bring to a simmer, stirring well.
11

Add the chicken thighs, cover, and bring to another simmer.
12

Bake in the oven for 30 minutes.
13

Garnish with the chopped parsley and serve.